Crispy Zucchini Fritter Crostini with Lemon-Dill Ricotta

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •tbsp olive oil, plus more for crostini
• •medium zucchini, shredded and squeezed dry
• •1/4 cup all
• •purpose flour
• •1/4 cup grated Parmesan cheese, plus more for garnish
• •1/2 cup whole milk ricotta cheese
• •tbsp fresh lemon juice
• •tbsp chopped fresh dill
• •Salt and freshly ground black pepper to taste

Prep Steps

1. 1Preheat oven to 350°F (175°C). Brush baguette slices with olive oil and toast for 8 minutes
2. 2minutes until golden and crisp. Set aside.\n
3. 3In a medium bowl, combine the shredded zucchini, 1/4 cup Parmesan, flour, and a pinch of salt and pepper. Mix well.\n
4. 4Heat 2 tbsp of olive oil in a skillet over medium
5. 5high heat. Drop small spoonfuls of the zucchini mixture into the hot oil and flatten slightly. Cook for 2 minutes
6. 6minutes per side until golden brown and crispy. Drain on a paper towel.\n
7. 7In a separate small bowl, mix the ricotta cheese, lemon juice, and fresh dill. Season with salt and pepper.\n
8. 8To assemble, spread a spoonful of the lemon
9. 9dill ricotta onto each crostini, top with one or two crispy zucchini pieces, and finish with a light sprinkle of extra Parmesan.